Pear & Kale Omelet
Whole eggs are a staple of the paleo diet. I love them, and rarely get bored of fixing or eating them. I’ll eat them boiled, fried, baked, scrambled, poached and even raw. A great source of inexpensive protein, they also contain all the carbs, fat and micronutrients necessary to nourish developing chicks – meaning they’re nature’s perfect food.
If you’re struggling to find new ways to prepare eggs in the morning, try this simple kale and pear omelette.
Pear & Kale Omelette
- several kale leaves, finely chopped (washed and patted dry, tough stems removed)
- 1 sugar pear, finely diced
- 1/2″ piece of fresh ginger, grated
- 4 free-range eggs, beaten
- 2 T organic virgin coconut oil (for frying)
- 2 oz coconut milk (for whipping eggs)
- black pepper
Heat a skillet to medium and add the coconut oil to melt. Beat the eggs in a bowl with an ounce or two of coconut milk to make them fluffy. Finely chop the kale, dice the pear into small pieces and peel the ginger.
Add the kale and then the pear to the skillet, and cook for about 2 minutes. The kale should wilt a bit, but retain its colour. Grate the ginger into the pan and season with some freshly ground black pepper.
Whip the eggs one more time and add them to the skillet, pouring them over the kale, pear and ginger mixture. Immediately lower the heat, and use a spatula if necessary to lift the sides of the egg mixture to avoid sticking. Cover the skillet and allow the mixture to gently set over low heat.
This omelette does not require flipping, but can be folded prior to serving. I had mine with local black kale and Ontario sugar pears.
On a final note, please support old-fashioned egg laying and production methods. The recent salmonella scares and subsequent egg recalls in the U.S. are the result of our increasing demand for cheap food and reliance on factory farming. Refuse to be part of the problem!